East Frisian Tea
Photo: Ke.We., CC BY 3.0
East Frisian tea is a strong black tea served in layers, and it is meant to be left unstirred. Rock sugar sits at the bottom of the cup, cream floats in a cloud in the middle, and plain tea waits at the top, so each sip changes as you go. Use a robust Assam or Ceylon, and reuse the same sugar piece for the next cup. Three cups is the polite minimum for a guest.
Instructions
Rinse the teapot with boiling water to warm it, then pour the water out. Add the tea leaves to the warm pot.
Fill the pot halfway with water that has cooled slightly from the boil. Put the lid on and let the tea steep for 3 to 4 minutes.
Add the rest of the water to the pot. Place one piece of rock sugar in each cup.
Pour the tea through a strainer into the cups. The rock sugar will crackle as the hot tea hits it, which tells you it is working.
Using a cream spoon or a teaspoon, gently lower a spoonful of cream into each cup so it forms a cloud. Do not stir, so the layers stay separate as you drink.
Make it personal.
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